Ingredients
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the Mango Tandoori:
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2 large ripe mangoes, preferably Alphonso or Kesar variety
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1/2 cup freshly squeezed lime juice
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1/4 cup packed brown sugar
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1 tablespoon finely chopped ginger root
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1 teaspoon ground cumin powder
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1 teaspoon ground coriander powder
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1/2 teaspoon turmeric powder
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Salt , to taste
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1 tablespoon vegetable oil or more as needed
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1/2 cup water
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the Coconut Yogurt Dip:
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1 can full -fat coconut milk (or 1 cup homemade coconut yogurt)
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1/4 cup maple syrup or agave nectar
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Ice cubes (for serving)
Directions
Sub-title: An Ode to the Flavors of India, Gluten-Free, Kid-Friendly, Whole Foods Plant-Based, Seasonal (Summer), Quick & Easy, High-Protein, Raw, Fermented, and Zero Waste!
Description: This tropical delight is a perfect blend of creamy mangoes, tangy tamarind, and spicy chili flakes, wrapped in aromatic rice paper and served with a cooling coconut yogurt dip. It’s an easy and refreshing vegan dessert that will transport you straight to the beaches of Goa!
Ingredients:
For the Mango Tandoori:
* 2 large ripe mangoes, preferably Alphonso or Kesar variety
* 1/2 cup freshly squeezed lime juice
* 1/4 cup packed brown sugar
* 1 tablespoon finely chopped ginger root
* 1 teaspoon ground cumin powder
* 1 teaspoon ground coriander powder
* 1/2 teaspoon turmeric powder
* Salt, to taste
* 1 tablespoon vegetable oil or more as needed
* 1/2 cup water
For the Coconut Yogurt Dip:
* 1 can full-fat coconut milk (or 1 cup homemade coconut yogurt)
* 1/4 cup maple syrup or agave nectar
* Ice cubes (for serving)
Instructions:
1. Prepare the Mango Tandoori:
a. Combine the mango puree, lime juice, brown sugar, ginger, spices, and salt in a large bowl. Mix well until the sugar has dissolved.
b. Heat the vegetable oil in a small saucepan over low heat. Add the water and stir to combine. Remove from heat immediately.
c. Pour the hot water mixture into the mango puree mixture while whisking constantly. Let it sit for about 5 minutes, or until slightly thickened.
d. Stir in the vinegar and lemon juice. Set aside.
2. Make the Rice Paper Cups:
a. Place a large shallow bowl filled with warm water. Add a few drops of red food coloring to the water if desired.
b. Carefully lower one sheet of rice paper into the water, making sure both sides are completely soaked and softened.
c. Use your hands to remove any air pockets and wrinkles from the rice paper. Transfer it to a clean work surface.
d. Lay a second piece of wet rice paper on top of the first one. Gently press down along the edges to seal them together.
3. Assemble the Mango Tandoori:
a. Spoon about 1/4 cup of the prepared mango filling onto the center of each rice paper cup.
b. Arrange a few slices of mango on top of the filling.
c. Sprinkle a pinch of desiccated coconut and a few chili flakes over the mangoes.
4. Serve the Mango Tandoori:
a. Roll up the rice paper cups tightly, starting from the bottom edge and working your way up. Press lightly to secure.
b. Repeat with remaining ingredients.
5. For the Coconut Yogurt Dip:
a. Drain the liquid from the canned coconut milk and reserve. Discard the solidified portion.
b. Whisk the reserved liquid and the maple syrup in a small bowl until smooth.
c. Add the drained coconut milk and ice cubes to the bowl. Blend until smooth and creamy.
6. Directions:
a. Serve the rolled-up Mango Tandooris alongside the coconut yogurt dip.
7. Number of Servings:
a. This recipe makes approximately 12 servings. Each serving consists of one roll and about half a cup of coconut yogurt dip.
8. D
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Directions: |
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